Break out the cheese iron and take a core sample. You never know, they may be at the height of perfection already and if not you can just reseal it. Cool rinds by the way, my stilton just decided to turn a golden yellow and never got the really insane rind like yours has.

Absolutely could be theled lighting. Just taste a bit. I found that the blue mildew mold is "furrier" and a bit grayer. The molds that grew on my stilton weren't really "fluffy or furry" if that makes sense.

Looks delicious man.. Can you share complete recipe? I would love to make it

Well it looks like we have come to the end of the road for this blue. I and down to 3.9 oz and by far the best I have made to date. Having said that, like my wine they don't usually get to age very long.

John the orange you saw is from piercing the cheese. Sometimes the air will get in there and cause little dry tunnels, or tiny pockets, that will turn orange or white as the curd dries. They don't affect the cheese.